Gino D'Acampo's Strawberry Pavlova Recipe
Delicious Dessert from Buonissimo! Italian Cookbook
Jan 10, 2009
A fresh fruit pavlova always looks impressive – it’s what Gino D’Acampo calls ‘a wow dessert’ in his new Italian cookery book Buonissimo! (pub Kyle Cathie £14.99). Here is Gino’s recipe for an Italian influenced Strawberry Pavlova with Basil, Lime and Balsamic Vinegar (it appears with permission). As he says in Buonissiomo!, it’s a dessert that works just as well at a winter as a summer party – you can just vary the type of berries you use. Gino D’Acampo recommends Jersey cream for the topping (if you can hold of it, of course) and says that you must use fresh basil leaves for this spectacular pavlova.
Strawberry Pavlova with Basil, Lime and Balsamic Vinegar Recipe – Serves 8
Pavlova con Fragole e Aceto Balsamico
Ingredients
- 6 large egg whites
- 350 g caster sugar (preferably from a jar in which you have buried a couple of vanilla pods)
- 1 teaspoon white wine vinegar
- 2 teaspoons cornflour
- 2 tablespoons finely chopped fresh basil
- Zest of one lime and 1 teaspoon lime juice
For the Topping
- 400 g fresh strawberries, halved
- 3 tablespoons caster sugar (as above)
- 2 tablespoons finely chopped fresh basil plus 8 small basil leaves to decorate
- 2 teaspoons balsamic vinegar
- 250 ml Jersey cream
- 150 ml whipping cream
- Few drops of vanilla extract
Method
- Line a baking sheet with non-stick baking parchment and draw a 25 cm diameter circle on it. Preheat the oven to 180°C/350°F/gas mark 4.
- Put the egg whites in a large clean dried bowl and whisk until stiff. The whisk should make a stiff peak when drawn out of the egg whites.
- Whisk in half of the sugar and continue to whisk until the mixture is thick and glossy. Use a spatula to fold in the remaining sugar, then the vinegar, cornflour, basil, lime zest and juice.
- Spoon the meringue onto the baking sheet, following the circle. Make a dip in the centre with the back of a spoon and create peaks at the edges.
- Place in the middle of the oven and bake for 5 minutes. Reduce the temperature to 140°C/270 5°F/gas mark 1 and continue to cook for a further hour. Turn off the heat and leave the meringue in the oven for at least five hours or overnight.
- Once the meringue is ready, place the strawberries in a bowl and toss with the sugar, chopped basil and balsamic vinegar. Leave to marinate for one hour, tossing occasionally.
- About 30 minutes before serving, whip the creams together in a large bowl with the vanilla extract until soft peaks form. Pile the cream onto the meringue base.
- Arrange the strawberries on top, using a slotted spoon.
- Just before serving, spoon over the juices and decorate with the small basil leaves.
Try this recipe for Lasagna, also from Buonissimo! And read about Gino D'Acampo's first Italian recipe book Fantastico!
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